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To help us celebrate, Executive Chef Luigi Fineo of Riva Bella visited the KCAL9 studios to show viewers how to make nitrogen ice cream, which is served table-side at the restaurant.

The liquid nitrogen is poured in a fire engine red hand-cranked mixer to whip up milk, cream, vanilla, and sugar. The mixture then transforms into frothy vanilla ice cream, which is served alongside an assortment of toppings such as Nutella, salted caramel, and macerated strawberries

For National Ice Cream Month, RivaBella will be offering an alcoholic version—Nuts and Berries—comprised of Bailey’s flavored vanilla ice cream, and topped with Frangelico, or Chambord with toasted hazelnuts